This dish can also be made using thin veal
scallops instead of chicken.
4 Boneless, skinless chicken breasts
2 Tablespoons Olive oil
Salt and white pepper to taste
1 cup Chicken broth
1/4 cup White wine (dry)
1 tablespoon Lemon juice
1/2 teaspoon Cornstarch, mixed with a little cold water
1 Tablespoon Capers
1 Tablespoons Parsley, chopped
the oil in a heavy skillet. Season the flour lightly. Dredge the chicken in the flour and add to the oil until fully cooked.
Remove the chicken. Keep warm. Add the broth, wine, and lemon juice to the hot pan. Over medium-high heat, allow the mixture
to boil. Whisk in the cornstarch mixture and return to a boil (sauce will be somewhat thin). Remove from the heat and toss
in the capers. Serve over the chicken. Garnish with the parsley.
- Nick Sundberg